Primary taste nori crisp and making method thereof

A technology for seaweed and raw materials, which is applied in the field of original seaweed rare and crispy and its manufacturing, can solve the problems of excessive food seasonings, loss of nutrients in seaweed, affecting the taste of seaweed, etc., and achieves short production time, meets mass production requirements, and saves costs. Effect

Inactive Publication Date: 2018-01-23
JINJIANG LILV FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The currently known seaweed processed products have the following problems: too many food seasonings are added, which affects the mouthfeel of seaweed, and also causes excessive loss of nutrients in seaweed

Method used

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  • Primary taste nori crisp and making method thereof
  • Primary taste nori crisp and making method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0025] This embodiment provides a kind of original seaweed crispy, which is made of the following raw materials in the following weight ratio: 32 parts of dry seaweed, 65 parts of seasoning, wherein, the seasoning is composed of large ingredients and small ingredients, and the big The ingredients are white sugar, glucose and cornstarch with a weight ratio of 7:3:1, and the small ingredients are 2 parts of 5'-flavored nucleotide disodium, 1.5 parts of vanillin, 10 parts of non-dairy creamer, citric acid 3 parts, 5 parts of edible salt, and 1 part of edible oil, wherein the edible oil is rapeseed oil.

[0026] The original seaweed provided by the invention is crispy and made by the following steps:

[0027] Step 1: Weigh each raw material according to the weight respectively, and set aside;

[0028] Step 2: Immerse the dried yezaweed in clean water for 3 minutes, take it out, bake it at a vacuum degree of 0.3 MPa and a temperature of 50° C. for 20 minutes to obtain laver with a...

Embodiment 2

[0032] This embodiment provides a kind of original seaweed crispy, which is made of the following raw materials in the following weight ratio: 33 parts of dry seaweed, 66 parts of seasoning, wherein, the seasoning is composed of large ingredients and small ingredients, and the large The ingredients are white sugar, glucose and cornstarch with a weight ratio of 7:3:1, and the small ingredients are 2.2 parts of 5'-taste nucleotide disodium, 1.6 parts of vanillin, 11 parts of non-dairy creamer, citric acid 3.2 parts, 6 parts of edible salt, and 1.5 parts of edible oil, wherein the edible oil is a mixed oil of peanut oil and cod liver oil with a weight ratio of 10:1. The original seaweed provided by the invention is crispy and made by the following steps:

[0033] Step 1: Weigh each raw material according to the weight respectively, and set aside;

[0034] Step 2: Immerse the dried yezaweed in clean water for 5 minutes, take it out, bake it at a vacuum degree of 0.3 MPa and a tem...

Embodiment 3

[0038] This embodiment provides a kind of original seaweed crispy, which is made of the following raw materials in the following weight ratio: 33 parts of dry seaweed, 67 parts of seasoning, wherein, the seasoning is composed of large ingredients and small ingredients, and the big The ingredients are white sugar, glucose and cornstarch with a weight ratio of 7:3:1, and the small ingredients are 2.6 parts of 5'-flavored nucleotide disodium, 1.7 parts of vanillin, 13 parts of non-dairy creamer, citric acid 3.6 parts, 8 parts of edible salt, and 2 parts of edible oil, wherein the edible oil is a mixed oil of olive oil and cod liver oil with a weight ratio of 13:1.

[0039] The original seaweed provided by the invention is crispy and made by the following steps:

[0040] Step 1: Weigh each raw material according to the weight respectively, and set aside;

[0041] Step 2: Immerse the dried yezaweed in clean water for 6 minutes, take it out, bake it at a vacuum degree of 0.2 MPa an...

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Abstract

The invention provides primary taste nori crisp, which is prepared from the following raw materials by a weight ratio: 32-35 parts of dry porphyra yezoensis and 65-70 parts of seasoning, wherein the seasoning comprises a main material and an auxiliary material, the main material is prepared from white sugar, glucose and corn starch according to a weight ratio of 7 to 3 to 1, and the auxiliary material is prepared from 2-4 parts of disodium 5'-ribonucleotide, 1.5-2 parts of vanillin, 10-16 parts of non-dairy creamer, 3-4 parts of citric acid, 5-10 parts of table salt and 1-3 parts of edible oil. The primary taste nori crisp provided by the invention is crisp in mouth feel, rich in nutrition, convenient to carry, economical and practical.

Description

technical field [0001] The invention belongs to the technical field of food production, and in particular relates to a crispy original seaweed and a manufacturing method thereof. Background technique [0002] Most of the seaweed food on the market is made by roasting seaweed, seasoning, adding oil, salt and other seasonings. Seaweed contains about 15% minerals, which are necessary for maintaining normal physiological functions. Potassium, calcium, magnesium, phosphorus, iron, zinc, copper, manganese, etc., among which selenium and iodine are particularly rich. These minerals can help the body maintain the body's acid-base balance, which is beneficial to the growth and development of children and delays aging for the elderly. also helps. The currently known seaweed processed products have the following problems: too many food seasonings are added, which affects the mouthfeel of the seaweed and causes excessive loss of nutrients of the seaweed. Contents of the invention ...

Claims

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Application Information

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IPC IPC(8): A23L17/60A23L33/125A23L29/30A23L27/00
Inventor 吴鸿育
Owner JINJIANG LILV FOOD
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